Too much spice in my stew!

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10
Joined Dec 10, 2015
So I am making a stew today for the first time and sorta bungled it on a few fronts so far.

I didn't look up recipes or anything online. I just decided to wing it. I started with butter and flour together in a large pot as a base so the stew wouldn't be too runny. Then I slowly added beef stock to the butter and flour and got a nice gravy type thing going. I then added a some powdered spices: ginger, paprika, red pepper and mixed those in well. Then some rosemary and Mrs. Dash. Chopped up carrots, red potatoes and beets and plopped them in. Cooked that on low for a bit then tasted it. Woops! The broth was like an oily consistency. 3 table spoons butter I used with the flour. The label on the box of stock said it had no fat. The broth tasted like it was made of half a bottle of olive oil! and it was too spicy. I think I should have done one or the other; use a stock or make my own base, but not both. Or I'm thinking adding yogurt will cut the oily quality of the broth nicely?

I don't know much about food chemistry but I saw online that adding dairy or vinegar and sugar would help with the spiciness. So I added a little sugar and vinegar. I'm wondering if I can add yogurt, too? Or will this not react well with the vinegar?

Thanks!
 
3,267
1,157
Joined Jul 13, 2012
Looks like you made a roux and a roux never thickens until it boils.  Also the darker you cook your roux the more it reduces its thickening power.  I didn't see any mention of meat.  The way you started your process sounds like a gumbo.  
 
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12
10
Joined Dec 10, 2015
Yeah, cubed pieces of red meat would have been nice; but it was really meant to be a light soup, but I figured I'd mess around with a flour and butter base. Thanks for the tip about heat and reducing the thickening power of the roux, I was not aware of that.
 
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